An emblematic Huánuco soup of hen, white and yellow potatoes, finished with a mirasol chili and onion topping. Yellow potato dissolves to thicken the broth while white potato keeps its shape. Hearty, steaming, and closely tied to Huánuco's traditional celebrations.
Turn what you find into an experience you can actually bring to your kitchen.
Peel the yellow potatoes and white potatoes. Cut the yellow potatoes into medium pieces and the white potatoes slightly larger. Cut the red onion into thick wedges or strips, crush the garlic, and chop the parsley. Keep the potatoes covered with a little of the measured water while you finish preparing.
Place the hen pieces in a large pot with all the water, celery, half the garlic, the dried oregano, and 60% of the salt. Bring to a boil, skim the surface, then simmer gently for 60 minutes, partially covered, until the hen is tender and the broth is deeply flavored.
Remove the celery. Add the white potatoes and yellow potatoes to the broth and simmer gently for 20 minutes. Stir carefully only a couple of times: the yellow potato should begin to break down and thicken the broth, while the white potato should remain tender but recognizable.
While the potatoes cook, heat the vegetable oil in a skillet. Add the red onion and cook for 5 minutes, until softened but still holding its shape. Add the remaining garlic, mirasol chili paste, cumin, black pepper, and remaining 40% of the salt. Cook for another 5 minutes, until the chili loses its raw taste and the topping becomes glossy.
Taste the locro and gently mash a few pieces of yellow potato against the side of the pot if more body is needed. Serve one piece of hen in each deep bowl with plenty of broth and potato. Spoon the hot mirasol topping over each portion and finish with the chopped parsley. Serve immediately, piping hot.
